Meat and potato dishes are created all over the world and in almost every cuisine. As a child my favorite meat and potatoes dish was Picadillo.
Picadillo is a ground beef dish with potatoes, carrots, tomatillos, and a tomato chile paste. It is rich and full of flavor. Also, it is very versatile since you can eat it as is next to rice; add more liquid and make it into a soup; serve it in tacos; or use it to stuff quesadillas, enchiladas, and even poblano peppers. My favorite way to eat it is in tacos.
Today I present you the vegan version of Picadillo. Enjoy!
Serves approximately 2 people
1/2 cup dehydrated soy flakes
1 small onion
1/4 cup guajillo paste (add two chiles de arbol to make it spicy)
4 tablespoons of corn oil
4 1/2 cups water
4 teaspoons salt
2 teaspoon cumin
2 teaspoon black pepper
- Bring 3 cups of water and 1 teaspoon of salt to a boil.
- In the meantime, chop all of the vegetables.
- Add the dehydrated soy flakes into the pot of water and hydrate for about 7 minutes.
- In a large skillet, heat the oil on medium low heat. Then add the potatoes and carrots. Cook for about 7 minutes.
- Then add the onions, tomatoes, and tomatillos. Cook for another 3 minutes.
- Drain the now hydrated soy and squeeze all the water out using a cheese cloth (or strong paper napkin).
- Include the soy meat into the skillet with vegetables and cook for an additional 3 minutes. Adding black pepper, cumin, and the remaining salt.
- Finally, add the chile paste. Add it to one area on the bottom of the pan first to sauté with the oils. Then mix well until it covers all of the other ingredients.
- Add 1 1/2 cups of water and simmer down to a thick sauce and until all the vegetables are fully cooked.
All of the flavors of a traditional beef picadillo are still present in this vegetarian dish making it perfect for anyone trying to omit meat (even if it’s for one day).
Feel free to post your comments or questions.
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